Spicy peanut marinade/sauce

If you like "spicy", this is great for marinating chicken, beef, or pork on the grill. It can also be used as satay (saté) sauce for barbecued meat skewers.

Preparation time: 20 minutes
Makes 0.5 liter (2+ cups) of marinade/sauce
Freezes well.

INGREDIENTS

140 grams ( = 125 ml = 1/2 cup) chunky peanut butter
125 ml ( = 1/2 cup) peanut oil
60 ml ( = 4 tablespoons = 1/4 cup) white wine vinegar
60 ml ( = 4 tablespoons = 1/4 cup) half-and-half Japanese soy sauce (e.g., Kikkoman Light) and sweet Indonesian soy sauce (ketjap manis).
Use the "Lite" variety of Kikkoman: the regular variety is loaded with salt
If your local supermarket doesn't carry ketjap, just use the Japanese variety.
60 ml ( = 4 tablespoons = 1/4 cup) lemon juice
1.5 tablespoons ( = 4 cloves) minced garlic, or garlic paste
1.5 tablespoons dried cilantro
2 tablespoons dried red pepper flakes
2 tablespoons freshly grated ginger root
In a pinch, use ginger paste or even ginger powder
1 tablespoon dark sesame oil
1 tablespoon palm sugar or brown sugar
If it is hard to cut, break up, or grate, just stick it in the microwave oven for 20-30 seconds
If your local Asian supermarket does not have palm sugar, use regular dark brown sugar (does not exist in France...)
1 tablespoon finely minced onion

EQUIPMENT & SUPPLIES

Food processor or blender

PREPARATION / DIRECTIONS

Combine all ingredients in the bowl of the food processor or blender
Blend well to emulsify
If the mixture is too thick, add a few drops of water at a time

NOTES

Left-over unused marinade
Never re-use marinade/sauce that has been in touch with ( = contaminated by) uncooked chicken etc!